What is soup kitchen food like?

"It was night and day, the difference between Friday's and Star Canyon," Pyles says of the two kitchens. "It's a different audience and a different experience, and yet it's still about hunger."

And, just like any restaurant in Dallas, it's also about cranking out a good meal in a short time to a crowded room. The only differences: Chefs depend on donations, much of the staff volunteer their time, and the only people who appreciate your efforts are the very people the city prefers to nudge off to the side, where nobody will notice.